Place the coconut milk in a small saucepan and bring it to just under a boil.  Remove from heat. 

Add chopped chocolate to the milk while whisking until chocolate is fully melted.  Add olive oil and amaretto and keep whisking until glossy and slightly thickened.  

Line a shallow baking pan with plastic wrap leaving enough hanging over the sides to cover the ganache once it is in the pan.

Pour the ganache into the lined pan and let cool at room temperature, without stirring or disturbing it.   To make it faster place in fridge or freezer until firm enough to scoop.  

 To shape the truffles use a small ice cream scoop or melon baller to form ¾ to 1-inch balls of ganache. Roll them between your hands to make them as round as possible. If your hands are warm it will be necessary to rinse your hands in cold water and dry them well after rolling a few truffles. Roll the finished truffles in cocoa powder, pistachios or coconut. Shake them to remove the excess and store in an airtight container. (Truffles can also be frozen up to a month. They may need to be recoated in cocoa powder once they defrost).